Beef Tagliata with Cavolo Nero Dressing

  • 21 Nov - 27 Nov, 2020
  • Mag The Weekly
  • Cookery


· 2 tablespoons olive oil

· 1 garlic clove

· 2 x 300 g rump steaks

· Green salad to serve

For the Dressing

· 1 bunch cavolo nero

· ¼ cup olive oil

· ½ garlic clove

· 2 tablespoons vinegar


For the dressing, bring a saucepan of water to boil. Add the cavolo nero and cook for 30 seconds, then drain and refresh in ice water. Squeeze out excess liquid. Place in a processor with remaining dressing ingredients. Whiz to form a rough paste. Season to taste and set aside. Combine oil and garlic, and then season with salt and black pepper. Spread over the steaks. Heat a char grill pan. Add the steaks and cook for five minutes a side for medium-rare. Slice the steak when cooled down, top it with the dressing and serve with green salad.